Annapurna’s dosas are so good they will transport you to the rice paddies of southern India. A thin fermented rice and lentil crepe, cooked on a griddle until crispy on one side and spongy on the other, then stuffed with a spiced potato concoction and (if you’re smart) smothered in a tamarind-tinted vegetable gravy and cool fresh coconut chutney.

Annapurna Cusine

Annapurna’s dosas are so good they will transport you to the rice paddies of southern India. A thin fermented rice and lentil crepe, cooked on a griddle until crispy on one side and spongy on the other, then stuffed with a spiced potato concoction and (if you’re smart) smothered in a tamarind-tinted vegetable gravy and cool fresh coconut chutney.